Ingredients

Directions

1Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).

2In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.

3Lightly spray a 9"-11" oven-safe skillet with cooking spray.

4Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

Expert Tips

“I'm Chinese, born in Hong Kong; and my husband is Scottish-German, born in Buffalo, New York. Our house is full of wonderful traditions, spanning from red envelopes during Chinese New Year to a Christmas tree adorned with over 100 German Old World glass ornaments. On Sunday mornings, making German Oven Pancakes is our family tradition that the kids love to help with. They'll get busy sifting the flour and whisking the eggs while I cut the fresh fruit. It's always fun to cook together as a family every weekend!” -Crack eggs in a separate bowl to make sure egg is okay, and you do not get any shell into the rest of your mixture
-Sifting flour can be a fun family activity, if you do not have a flour sifter, a fine mesh strainer/sieve can be used to sift flour.
-This pancake is dense, yet very tender versus traditional pancakes it's more “eggy” than traditional pancakes – much more “hearty.”
-You can top with syrup, honey, cinnamon/sugar, pie filling, etc.